The event last month was another of the culture ministry’s efforts to capture the nation’s traditions.
When most Costa Ricans think of Cartago, the words chilly and potatoes leap to their minds. The province, centered around the Canton of Cartago is generally higher than communities in the Central Valley. Cartago itself at 1,435 meters is 274 meters (about 900 feet) higher than the bulk of San José.
That may be bad for sunbathing, but the weather is great for temperate vegetable crops, including the potato, carrot, onions and even the chayote. And these work their way into the area’s traditional menus.
There are seven other cantons, La Unión, Jiménez, Turrialba, Oreamuno, Alvarado, El Guarco and Paraíso. Each has developed their own variations on food. After all, they have had plenty of time. Cartago was founded in the middle of the 16th century, and Spanish settled in the region due to the healthy climate. The city was the nation’s capital until 1823.
The region is also known for its conservatism, so one can expect that the Spanish tradition will be a strong influence on the local foods.
Garlic Cartago potatoes
By popular demand (Well, we got some e-mails, anyway), we include the editor’s famous garlic potato medley shunned by cardiologists the world over.
2 cans of Imperial (or similar) beer
half pound bacon (200 grams más o menos)
1 large onion
12 toes of garlic (more or less)
12 small (golf ball size potatoes or six tennis ball size) Cartago potatoes
cup of olive oil
Whatever extra seasonings you like such as Italian or Mexican or maybe you like parsley, thyme, bay leaves, or cilantro.
Open and start drinking the first can of beer.
Cut into smaller pieces and start frying bacon in large fry pan.
In a few minutes combine chopped onion and chopped garlic in the frying pan. Put in the seasoning you like now. Add about half the oil. Keep heat moderate to let the tastes meld.
Don’t forget the beer.
Wash and clean the small Cartago potatoes. Nuke them in a microwave for from 5 to 7 minutes. Then chop them into sixths or eighths.
Don’t forget the beer.
Put the potatoes in the same frying pan with the onions, bacon, and garlic for a few minutes. Sprinkle with the rest of the oil. Then after a few minutes transfer the entire dish to a metal or glass baking dish and stick in a pre-heated oven.
Depending on the time for dinner, cover with foil to keep garlic, onions and bacon from burning. Make sure to remove the foil during the last 10 minutes to make the potatoes slices crisp.
Reward yourself with the second beer. (This is really a beer-type dish. But port after dinner goes well, too.)
Serve with beer and meat of your choice, perhaps a pork roast.